Mexican baked beans
- September 2014
- Serves 6
- Hands-on time 25 min, campfire time 40 min
Make these delicious Mexican beans for dinner tonight, then use the leftovers for lunch for the rest of the week. A perfect vegetarian midweek meal for the whole family.
- Vegetarian recipes
- 16.4g (3.2g saturated)
- 37.3g (8.9g sugars)
- Good glug olive oil
- 1 large onion, finely chopped
- 5 garlic cloves, crushed
- Good pinch ground cinnamon
- 1 tbsp each ground cumin and coriander
- 3 tbsp chipotle paste
- 600g small ripe vine tomatoes, roughly chopped (about 2 packs)
- 2 tbsp molasses or treacle
- 4 x 400g tins haricot beans, drained and rinsed
- 2-3 ripe avocados
- Juice of a lime
- Soured cream, grated cheddar and fresh coriander to serve
- Heat a glug of oil in a saucepan over a medium heat on the hob or, if you’re cooking these over a fire, add the oil to a billycan and put over the fire or on your barbecue – either hung from a hook or directly onto a rack over the coals.
- Add the onion, garlic, cinnamon, cumin, coriander and chipotle paste, then fry for 10 minutes until soft and fragrant.
- Stir everything together, then add the chopped tomatoes and molasses or treacle. Season well and simmer, covered, for 20 minutes before adding the beans and simmering for a further 10 minutes or so, stirring occasionally.
- Halve the avocados. Remove the stones, drizzle with lime juice to taste and season with salt and pepper. Serve half an avocado on each plate with a few spoonfuls of beans, a dollop or two of soured cream and a scattering of grated cheese and chopped coriander.
You can make the whole recipe 3 days in advance then, when you’re ready, just halve the avocados, grate the cheese and reheat the beans.
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